Paleo Pumpkin Pie with Praline Topping
So my youngest, Stella, went to the pumpkin patch on a field trip this past week. She was so excited for her first field trip at her new school and the cooler weather just made it that much more authentic. And when she stepped off the bus at the end of the day she could not have been prouder with her big white pumpkin.
And then it happened. “Mom! Let’s make a pie with my pumpkin!” Oh boy, I knew it would happen sooner or later. And before you tell me all about the precious memories I can make with my daughter scooping out slimy pumpkin flesh, let me tell you a simple fact. I am a half a$$ mom. I love my kids to pieces, I want to be a part of their every moment of life, but I do not make pumpkin pie from scratch. It’s all I can do to actually keep them alive and make sure their homework is complete and to minimize the chance that they will become delinquent adults. So here’s where I draw the line.
Now that said, you bet we can make a pumpkin pie. We can buy all the ingredients and it will be grain free and without refined sugar and it may even be organic. But that’s what I have to offer to you my sweet child. Because I need to actually function the other 6 days of the week. Kapish?
So we’ve got pie, we made it together. I even let my middle girl hop in and give the ingredients a stir and crack an egg without letting my OCD take over. So in the end if we’ve got pie and the kids are happy, I at least get to be fun mom for this moment. And that’s a win.
- 15 ounces pumpkin puree
- 1 tablespoon Primal Palate Pumpkin Pie Spice
- 2 eggs
- 3/4 cup coconut sugar
- 1/2 cup coconut cream
- 1 cup pecans
- 1/3 cup maple syrup
- 2 tablespoons ghee or coconut oil
- 1 teaspoon vanilla extract
- 1 pie crust recipe (consider my bacon crust or cassava one) - links below
- Preheat oven to 350
- Start with one pie crust of your choice - consider my bacon crust HERE or my cassava crust HERE
- Prebake the crust for 5 minutes and then freeze for 10; while you freeze the crust prepare the filling
- Combine the pumpkin, seasoning, eggs, coconut sugar and coconut cream in a bowl, stirring well to combine
- Now remove the crust from the freezer and pour in the filling; increase the oven temp to 375
- Pour the filling into the parbaked pie shell and then bake for 45 minutes or until the center just barely jiggles
- Remove from the oven and place into the freezer for 5 minutes
- While the pie sets in the freezer, prepare the praline topping by combining the pecans, maple syrup, ghee, and vanilla in a small sauce pan
- Cook over medium heat for around 5 minutes or until the mixture bubbles and thickens
- Remove the pie from the freezer, then pour the praline topping over the top and return the pie to the refrigerator to chill for 1 hour before serving